Happy Easter! Okay, I'm a little early, but that's great news for you because I have a fantastic brunch idea for you and it's perfect for Easter brunch. Imagine the smiles that will greet you when this is the plate family and friends see on Easter morning:
I'm particularly amused by the little Easter "egg" that is nestled in the middle of a lovely plate of Lemon Cheesecake Crepes.
Wait … how is that even a thing? I'll wait for a bit and let every bit of that delicious idea sink in.
What's even more amazing is that you could make these crepes — or just part of them — in advance. If you make the crepes, make sure you store them between sheets of waxed paper and reheat them gently in a microwave before serving them. The filling can be whipped up a few days in advance, too. A note about the filling: I used a combination of cream cheese and goat cheese. If you don't have or are not fond of goat cheese, you could use 4 ounces of cream cheese instead and it will be just fine. However, I would not recommend using all goat cheese instead, as it's a bit too tangy when coupled with the lemon curd. Trust me, you'll be hoping there are leftovers around to assemble for dessert!
Lemon Cheesecake Crepes
- 1 cup all-purpose flour
- Pinch salt
- 2 eggs
- 3/4 cup milk
- 3 tablespoons melted butter
- 3 oz. soft cream cheese
- 1 oz. goat cheese
- 1 cup Greek yogurt
- 6 oz. lemon curd
To make the crepe batter, combine the first 5 ingredients (flour through melted butter) in a bowl and stir vigorously to combine. Allow the batter to rest while you make the filling.
For the filling, whip together the cream cheese, goat cheese, yogurt, and lemon curd until a thick, creamy filling is achieved. Refrigerate the filling while you make the crepes.
To cook the crepes, lightly spray a small nonstick skillet or crepe pan with cooking spray. Heat the pan over medium heat. Carefully pour a few tablespoons of the crepe batter into the center of the pan. Lift the pan and, using your wrist, turn the pan until it is entirely coated with a thin layer of the crepe batter. Cook each side of the crepe for a couple of minutes. When both sides are lightly browned, turn the finished crepe onto a plate and continue with the same procedure until you've used all the crepe batter.
To assemble the crepes, spoon 2-3 generous helpings into the middle of each crepe and carefully fold the two sides over the filling. If desired, place a small dollop of the filling on the top of each plate of crepes and carefully slide a tiny ball of lemon curd into the center of the dollop to make an "egg" decoration.
- Yields: 4 servings
- Preparation Time: 20 minutes